Linzer Shortbread Cookies, GFNicole Wang
WildFlours Christmas Cookie Exchange: Recipe from Living Without Magazine (December/January 2010 issue) provided by Kristin Chamberlin
- 4 sticks (1 pound) unsalted butter or Earth Balance vegan buttery sticks
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 3 1/4 cups white rice flour + 1/2 cup for dusting counter
- 1 1/2 cups cornstarch
- 1 1/4 cups potato starch
- 2 teaspoons salt
- 1 teaspoon xanthan gum
Shortbread Cookie Instructions:
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Using a mixer with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Scrape the bowl with a spatula.
3. Add the eggs one at a time. Mix for 1 minute. Add the vanilla. Scrape the bowl.
4. In a separate bowl, combine 3 1/4 cups flour, cornstarch, potato starch, salt and xanthan gum. Add 1/2 butter and sugar mixture and mix for 1 minute. Add the second half and mix until ingredients are combined.
5. Divide the dough into 3 balls. Set 2 aside.
Dust your counter or rolling board with flour.
6. Press the ball flat with your hands first. Then roll dough out to just over 1/4-inch thick. Using your favorite cookie cutter, cut out cookies and place them on prepared cookie sheets about 1 inch apart.
7. Bake in preheated oven about 12 to 15 minutes, depending on your oven. Cookies are done when they just start to get golden around the edges. Remove from oven and place them on a cooling rack. When cool, decorate cookies with Royal Icing.
For Linzer Cookies, prepare dough as instructed and roll it out. Use a 3 to 4-inch round cookie cutter to cut out two shortbread cookies for each Linzer cookie. Cut out a center hole in half the rounds to create the top cookies; use a smaller round cutter for this, about 2-inches. Place bottom cookies on one cookie sheet and top cookies on another. Bake in preheated oven until done. Once cooled, spread 1 teaspoon raspberry jam over the surface of each bottom cookie. Place a top cookie on each bottom, pressing gently to seal. Dust with confectioner’s sugar.
For Holiday Cut-Out Cookies, prepare dough as instructed and roll it out. Use cookie cutters to cut dough to desired shapes. Bake cookies as directed and cool. Add food coloring to portions of Royal Icing. Frost cookies with icing and dust with decorative sprinkles. Set aside to dry.
For Festive Fruit Bars, prepare dough as instructed. Reserve 2 cups of dough for topping. Press remainder evenly into the bottom of a 9x13-inch pan so that dough is 1/4-inch thick. Use a fork to poke some holes in the crust to prevent air pockets. Bake in preheated 350-degree oven until bars just start to turn golden. Remove from oven and cool. Spread fruit jam evenly over top, about 1/4-inch thick. Break off pieces of reserved dough and spread over jam. Bake until the top is golden brown. Cut into bars and serve. These bars freeze very well.
For Stained Glass Cookies, prepare dough as instructed and roll it out. Use round cookie cutters to cut out dough. Then cut centers out of each round. Fill each center with enough broken pieces of hard candy so the candy is flush with the top of the cookie. Bake in preheated oven until cookies start to brown lightly around the edges. Remove from oven and cool completely. Carefully peel the cookies off the parchment paper. Decorate with Royal Icing to look like Christmas tree ornaments.
Source: Living Without Magazine